However,
some of the studies involved people with cardiovascular risk factors or
with cardiovascular disease, so the results may not necessarily apply to the
population at large.
My belief has always been to avoid too much red meats and full fat dairy,
It seems the saturated fat myth wasn’t proven in the past and still isn’t really proven today. It does suggest that not one food group can be held responsible for coronary disease and high cholesterol and only emphasizes the importance of a varied balance diet to remain healthy. Which is what we should all strive for.
I have always used Coconut oil in beauty, but have in the past been a bit wary of coconut oil in the diet because of it's is 90% saturated fat content. So with this new revelation on saturated fats I thought I would look into the use of coconut oil in cooking.
Firstly, it appears that the fatty acids in Coconut oil are different to fatty acids from animal fats they are Medium Chain Triglycerides (MCTs) – which are fatty acids of a medium length.
Most of the fatty acids in the diet are long-chain fatty acids,
but the medium-chain fatty acids in coconut oil are metabolized differently.They go straight to the liver from the digestive tract, where
they are used as a quick source for energy.
Coconut oil is made up of fatty acids:
§ Saturated fatty
acids: Most of them are medium chain triglycerides, which are supposed to
assimilate well in the body’s systems. Acids include Lauric acid representing more than forty percent of the total, followed by capric acid,
caprylic acid, myristic acid and palmitic.
§ Polyunsaturated
fatty acids: Linoleic acid.
§ Monounsaturated
fatty acids: Oleic acid.
§ Poly-phenols: Coconut contains
Gallic acid, which is also known as phenolic acid. These polyphenols are
responsible for the fragrance and the taste of coconut oil and Virgin Coconut
Oil is rich in these polyphenols.
§ Certain derivatives
of fatty acid like betaines, ethanolamide, ethoxylates, fatty esters, fatty
polysorbates, monoglycerides and polyol esters.
§ Fatty chlorides,
fatty alcohol sulphate and fatty alcohol ether sulphate, all of which are
derivatives of fatty alcohols.
§ Vitamin E, vitamin
K and minerals such as iron.
Secondly, Coconut oil has many benefits and uses.Making it a healthy choice to include in your diet and beauty routine. However it is always a good idea to use a variety of oil products to get the benefit from all and keep a healthy balance.
- The medium chain triglycerides in coconut oil can increase 24 hour energy expenditure by as much as 5% and reduce appetite which can aide in long term weight loss
- The fatty acids and breakdown products in coconut oil can kill harmful pathogens, potentially helping to prevent infections.
- Studies in both humans and rats show that coconut oil improves important risk factors like Total, LDL and HDL cholesterol, which may translate to a reduced risk of heart disease.
- Coconut oil can be applied topically as well, studies showing it to be effective as a skin moisturizer and protecting against hair damage. It can also be used as a mild form of sunscreen and as mouthwash.
Uses and the types of Coconut oil to use
Cooking————–Refined Coconut Oil
Weight Loss———Virgin Coconut Oil
As a Carrier Oil—–Virgin Coconut Oil, Fractionated Coconut Oil
Good Health———Virgin Coconut Oil, Organic Coconut Oil
Massaging———–Pure Coconut Oil, Refined Coconut Oil
Hair——————–Pure Coconut Oil, Refined Coconut Oil
Medicinal uses—–Virgin Coconut Oil, Virgin Organic Coconut Oil
Like all oils it is best to get oils that are coldpressed so no nutrient value is removed.
My conclusion after researching the use of coconut oil in cooking is that the oil seems to contain many benefits to your health and should definitely be used, but not to use it as your only source of oil. Keep your diet varied and balanced and keep rubbing into your skin and hair to get the most out of the oil.
